Pumpkin Chocolate Chip Baked Oatmeal (Gluten-Free, Healthy Breakfast Bars)
This cozy pumpkin chocolate chip baked oatmeal combines creamy pumpkin purée, hearty oats, warm spices, and melty chocolate chips in a naturally gluten-free breakfast. It’s simple to make, nourishing, and perfect for meal prep or busy mornings.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Parchment paper (optional for easy removal)
- Oven
Ingredients
- 4 large Eggs
- 1 cup Honey
- 1 15-ounce can Pumpkin Purée
- 1 tablespoon Vanilla Extract
- 1 cup Plain Yogurt
- 2 cups Milk
- 2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Salt
- 5 cups Rolled Oats gluten-free
- ½ cup Chopped Pecans optional
- ½ ½ Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
- In a large bowl, whisk together eggs, honey, pumpkin purée, vanilla extract, yogurt, and milk until smooth and well combined.
- Add oats, baking powder, cinnamon, pumpkin pie spice, and salt. Stir gently until everything is evenly mixed.
- Fold in chocolate chips and pecans (if using). Mix lightly to distribute evenly without over-stirring.
- Pour the mixture into the prepared dish and spread evenly. Bake for 35–40 minutes or until the top is golden and the center is set.
- Allow the oatmeal to rest for at least 10 minutes before slicing into pumpkin bars. Serve warm with yogurt, a drizzle of honey, or a sprinkle of cinnamon.
Notes
Nutrition Information (Per Serving)
- Calories 290 kcal
- Carbohydrates 44 g
- Protein 8 g
- Fat 9 g
- Fiber 4 g
- Sugar 18 g
- Saturated Fat 3 g
- Sodium 240 mg
- Cholesterol 55 mg
